For the pastry

285 grams plain flour

140 grams butter

125 ml water
Iced

Method

To make the pastry, sift the flour into a bowl and add the butter, rub between your fingertips until the mixture resembles coarse breadcrumbs. Add just enough water to bind. Form two balls, wrap in greasproof or clingfilm and refrigerate for at least 30 minutes.

While the pastry cools prepare the filling. Peel, core and dice the cooking apples, to small chunks. Toss with the flour, sugar, lemon and spices. Let the mixture sit to one side while you finish the pastry.

Preheat the oven to 220 C. Remove one ball from the fridge and roll out on a lightly floured surface, to about 1/2 cm thick. Grease a 20-22cm round tin. Then transfer the rolled out pastry to the tin. Spoon the filling onto the pastry base and dot with butter. Roll out the second ball of pastry and place on top of the tin, then crimp the edges, cut away any excess pastry.

Using any leftover pastry cut out decorative shapes and place on top of the pie. Cut vents into the top of the pie.

Bake at 120 C for 10 minutes and then reduce to 180 C and bake for 40 minutes and until golden.

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